Skillet Huevos Rancheros

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Procedures

1

Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onions and a pinch of salt and cook until softened, about 2 minutes. Add the garlic, jalapenos and cumin and cook until fragrant and softened, about 30 seconds more.

2

Add the tomatoes and allow to cook until they soften, then break them apart with a wooden spoon or potato masher. Adjust the heat to maintain a vigorous boil, seasoning to taste, and cook until thickened, 8 to 10 minutes. Lower the heat, stir in the beans and then make wells in the sauce and add the eggs into them. Cover and cook until the whites have set, about 5 minutes. Divide the tortillas among 4 plates and carefully ladle the eggs along with the bean and tomato mixture. Top with cilantro and served with limes and avocado slices.